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Dietary Antioxidants in Coffee Leaves: Impact of Botanical Origin and Maturity on Chlorogenic Acids and Xanthones

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Department of Chemistry, Queen Mary University of London, Mile End Road, London E1 4NS, UK
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Illycaffè S.p.A., via Flavia 143, 34100 Trieste, Italy
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Centro de Investigação das Ferrugens do Cafeeiro, Instituto Superior de Agronomia, Universidade de Lisboa, 2784-505 Oeiras, Portugal
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Linking Landscape, Environment, Agricultural and Food, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal
*
Authors to whom correspondence should be addressed.
Antioxidants 2020, 9(1), 6; https://doi.org/10.3390/antiox9010006
Received: 20 November 2019 / Revised: 10 December 2019 / Accepted: 18 December 2019 / Published: 20 December 2019
(This article belongs to the Section Natural and Synthetic Antioxidants)
Natural polyphenols are important dietary antioxidants that significantly benefit human health. Coffee and tea have been shown to largely contribute to the dietary intake of these antioxidants in several populations. More recently, the use of coffee leaves to produce tea has become a potential commercial target, therefore prompting studies on the quantification of polyphenols in coffee leaves. In this study a variety of coffee leaf species, at different development stages, were analyzed using ultra-high pressure liquid chromatography. The results demonstrate that both the botanical origin of the samples and their maturity influence significantly the concentration of the antioxidants; for total chlorogenic acids a two-fold difference was found between different species and up to a three-fold variation was observed between young and mature leaves. Furthermore, the range of concentrations of chlorogenic acids in young leaves (35.7–80.8 mg/g of dry matter) were found to be comparable to the one reported for green coffee beans. The results provide important data from which potential new commercial products can be developed. View Full-Text
Keywords: antioxidants; alkaloids; chlorogenic acids; coffee leaves; leaf development stages; mangiferin; xanthones antioxidants; alkaloids; chlorogenic acids; coffee leaves; leaf development stages; mangiferin; xanthones
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Monteiro, Â.; Colomban, S.; Azinheira, H.G.; Guerra-Guimarães, L.; Do Céu Silva, M.; Navarini, L.; Resmini, M. Dietary Antioxidants in Coffee Leaves: Impact of Botanical Origin and Maturity on Chlorogenic Acids and Xanthones. Antioxidants 2020, 9, 6.

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